My husband has a condition that forced us a year and a half ago to change our eating habits completely. We are all on low sodium diets now and it’s fantastic and surprisingly easy. Salt is SO overrated! The picture does not do these masterpieces justice and every time I make them for family or guests, they are a huge hit! Salt/sodium is an evil creature that has adverse affects on many issues with the body including heart, blood pressure, and even hearing if you can believe it! I hope you’ll try this recipe and if you like it, let me know…I would love your feedback! Enjoy!
Start with the SAUCE of course (the longer you let this simmer, the better it is):
- 2 Tbsp Canola Oil
- 1 Clove (chopped) Garlic (or 1 tsp from the jar but NOT powdered)
- 1/4 Pepper (your favorite kind works best, I use Anaheim)
- 2-8 oz Cans “No Salt Added” Tomato Sauce
- 1 Tbsp Sugar
- 1 Tbsp Mrs. Dash Tomato & Basil Garlic (I use more to taste)
- 1 Tbsp Mrs. Dash Garlic & Herb
- 1 Dried Bay Leaf
- 1 Dash Onion Powder (NOT ONION SALT)
Chop garlic and pepper and heat in the oil in a pot until tender. Pour the tomato sauce in the pot, add the rest of the ingredients, stir and let simmer on a low setting (at least an hour is best, but I have been known to shorten that time in a pinch).
- 1 1/2 Cups Bread Flour (or any other all purpose flour with NO sodium, read the labels)
- 1 Tbsp Sugar
- 1 Tbsp + 1 tsp Canola Oil, separated
- 3/4 Cup Warm Water
- 1 Tbsp Mrs. Dash Tomato & Basic Garlic
In a large bowl, mix the sugar and canola oil into the warm water and stir. Pour the flour and seasoning into the bowl and mix, it should be a dry mixture, but not crumbly. After mixing, kneed the dough for about 5 minutes with floured hands and form into a ball and drizzle a teaspoon of canola oil over the ball and cover. Set aside.
TOPPINGS (This will be the only sodium in the recipe so choose wisely – like NEVER pepperoni.)
- Cheese (Swiss has the least sodium content, I mix that with Mozzarella and Colby usually)
- Fresh Veggies (mushrooms, peppers, onions, olives, tomatoes, etc.)
- Ground Beef (obviously cook it first, but ground beef has a low sodium content)
- Low Sodium Ham & Pineapple Chunks
- Whatever you like….you get the idea!
READY TO MAKE THE PIZZA…Heat your oven to 325 degrees, place your stone in the oven if you use one, if not a pan is just fine! Spray surface with no sodium cooking spray and place the ball of dough on the pan. With floured hands, spread the dough to the edges until it “fits” the pan and “build” the crust so it holds in all of your toppings. Spread the sauce as thick or thin as you like it, cover with cheese blend, then the toppings of your choice, and cook for 20-25 minutes. As we all know, ovens vary so this is an estimate, when the cheese is all melted and brownish and bubbly, your pizza is done! Let cool enough to cut, slice, eat , and enjoy!